[mabrungard]

Joe F = multiple NHC gold medal winner and Sam Adams Longshot winner. I tend to heed his advice.

[The Beerery]

Is Joe a salesman? Or a chemist/engineer there?

Both.  And if you're implying a lack of integrity if he's a salesman, I guess you know Joe.

Not implying anything, don't know anything about him. I have seen some say he's a salesman, and some claim other.

[dmtaylor]

I've never met Joe, but I'm fairly certain that he is a genius.  Or, just really, really, really lucky.

[denny]

Is Joe a salesman? Or a chemist/engineer there?

Both.  And if you're implying a lack of integrity if he's a salesman, I guess you know Joe.

Not implying anything, don't know anything about him. I have seen some say he's a salesman, and some claim other.

He's a PhD food scientist.  I think that technically he'd be called something like "sales engineer".

[The Beerery]

Is Joe a salesman? Or a chemist/engineer there?

Both.  And if you're implying a lack of integrity if he's a salesman, I guess you know Joe.

Not implying anything, don't know anything about him. I have seen some say he's a salesman, and some claim other.

He's a PhD food scientist.  I think that technically he'd be called something like "sales engineer".

Ok, so... He is affiliated with the company that makes "brewtan"? Or he is a food scientist (schooled) and a salesman for the company of brewtan? Just trying to feel this out here...

[denny]

Ok, so... He is affiliated with the company that makes "brewtan"? Or he is a food scientist (schooled) and a salesman for the company of brewtan? Just trying to feel this out here...

Just looked it up...his official title is Director of New Product Development at Ajinomoto.  He is a food scientist.

[hopfenundmalz]

Joe F = multiple NHC gold medal winner and Sam Adams Longshot winner. I tend to heed his advice.

X2 Ninkasi, and a pretty nice guy.

[ynotbrusum]

Joe F = multiple NHC gold medal winner and Sam Adams Longshot winner. I tend to heed his advice.

X2 Ninkasi, and a pretty nice guy.

He's in my club, so I am extremely biased... but he is the best brewer I know - and that includes the pros I know.  His beers are routinely ramped up for brewpubs.

[Village Taphouse]

Joe F = multiple NHC gold medal winner and Sam Adams Longshot winner. I tend to heed his advice.

X2 Ninkasi, and a pretty nice guy.

He's in my club, so I am extremely biased... but he is the best brewer I know - and that includes the pros I know.  His beers are routinely ramped up for brewpubs.

ynotbrusum:  Are you in the Chicago area?  Just curious... I'm in the NW burbs and I'm always looking for locals to compare Lake Michigan water with.  Cheers.

[ynotbrusum]

Hi, Ken:

I live far west of Chicago in Kane County, beyond Geneva and not quite to DeKalb.  I met Joe through the Urban Knaves of Grain homebrew club.  For such a smart guy and great brewer, he is incredibly humble and well-liked, but so are many homebrewers (at least I have found that to be the case).

BTW - I have brewed a few of your recipes from your site!  I am a lager guy, so I really have appreciated the new insights discussed lately.

[Village Taphouse]

Hi, Ken:

I live far west of Chicago in Kane County, beyond Geneva and not quite to DeKalb.  I met Joe through the Urban Knaves of Grain homebrew club.  For such a smart guy and great brewer, he is incredibly humble and well-liked, but so are many homebrewers (at least I have found that to be the case).

BTW - I have brewed a few of your recipes from your site!  I am a lager guy, so I really have appreciated the new insights discussed lately.

Oh, that's cool.  I need to update my site with some more recent information and pair down some of the recipes a little bit.  But I don't have the time at the moment.

I have heard that Joe is a good guy and a great brewer.  I assume that based on your location, you're not using Lake Michigan water... I don't think it goes that far west.  Cheers my friend.

[kramerog]

Not a chemist here. But I believe it has more to do with its not oxygen.

CO2 is the primary gas produced by fermentation.  However, it is of course far from the only gas emitted.  There's also various sulfur compounds, aromatic esters, alcohols, water vapor, etc.  You are correct -- none of these are oxygen.  The only way to produce oxygen that I know of would be via electrolysis by running an electrical current through the water like a battery, and I seriously doubt any brewer is doing that!  Nevermind the flammable hydrogen gas that would be produced along with it!

What about things like sulfur dioxide coming from the fermentation?  Is it possible it could break down and release O2?

Nope.  SO2 is the secret ingredient of metabisulfite.

Sent from my XT1095 using Tapatalk

[ynotbrusum]

Hi, Ken:

I live far west of Chicago in Kane County, beyond Geneva and not quite to DeKalb.  I met Joe through the Urban Knaves of Grain homebrew club.  For such a smart guy and great brewer, he is incredibly humble and well-liked, but so are many homebrewers (at least I have found that to be the case).

BTW - I have brewed a few of your recipes from your site!  I am a lager guy, so I really have appreciated the new insights discussed lately.

Oh, that's cool.  I need to update my site with some more recent information and pair down some of the recipes a little bit.  But I don't have the time at the moment.

I have heard that Joe is a good guy and a great brewer.  I assume that based on your location, you're not using Lake Michigan water... I don't think it goes that far west.  Cheers my friend.

I'm way west on a private well, so I brew with RO water that I treat.

[Philbrew]

What is the thinking behind dissolving the Brewtan in a wort slurry for the boil addition?  Is that really necessary?

[HoosierBrew]

What is the thinking behind dissolving the Brewtan in a wort slurry for the boil addition?  Is that really necessary?

I think it tends to clump up in hot liquids and would need extra stirring to break up the clumps. Other than that, I don't know what the issue would be. Easier to do the slurry in the long run IMO.